Chipotle Mexican Grill
$ • Mexican, Fast FoodAbout Chipotle Mexican Grill
Customers' Favorites
Burrito Bowl with Small Drink for 10 00
Chips & Tomatillo-Red Chili Salsa
Large Chips & Large Guacamole
Barbacoa Bowl Aka Trash
Large Side of Guacamole
Chipotle Chicken Bowl
Tortilla on the Side
Kid's Build Your Own
Queso and Chips
Tacos
Chipotle Mexican Grill Reviews
SCAM ALERT. the staff doles out reduced size portions of meat and when asked for a full portion they charge you for double meat. Last time we were there they scraped the bottom of the dish and put a sad amount of meat crumbs on my bowl and when I asked for some actual meat chunks they charged us for double meat on BOTH bowls even though my husband didn’t bother to protest with the skimpy amount of meat they put on his bowl. Thats the 2nd time in a row they charged us for...read full review
Waiting in a long line to get a burrito that is nearly all rice and very little meat is not worth it
Sydney was soo nice and sweet, thank you so much for the chips I wanted to try !!!🩷 drove out here just to try em
Hours
| Monday | 10:45AM - 10:30PM |
| Tuesday | 10:45AM - 10:30PM |
| Wednesday | 10:45AM - 10:30PM |
| Thursday | 10:45AM - 10:30PM |
| Friday | 10:45AM - 10:30PM |
| Saturday | 10:45AM - 10:30PM |
| Sunday | 10:45AM - 10:30PM |
Chipotle Mexican Grill offers a variety of Mexican-inspired dishes, including burritos, bowls, and tacos. While the food can be quite good, particularly the brisket and steak bowls, the restaurant has faced some challenges in recent times. Some customers have reported issues with online orders, limited item availability, and stressed staff, especially during peak hours.
The restaurant can struggle with in-store service and the cleanliness of the establishment. Reviewers have noted that the store often feels and looks dirty, and the service can be slow and unprofessional. However, the portions for the bowls have improved, and the food, when available, is generally well-received.
Overall, Chipotle Mexican Grill provides a mixed dining experience, with the quality of the food often overshadowed by the operational and service-related challenges the restaurant faces.